Our traditional Cornish Pasty
Makes 4 medium sized pasties
Preparation time: 30 mins (plus chilling the pastry)
Cooking time: 35-40 mins
for the Pastry
for the Filling
600g plain flour
150g chilled butter or margarine, cubed
150g chilled lard, cubed
225g beef skirt or chuck steak
1 medium onion, finely chopped
100g swede, peeled and sliced into small pieces
100g potatoes, peeled and sliced into small pieces
Knob of Cornish butter
Freshly ground black pepper and salt to season
Good pinch of salt
Good pinch of sugar
Method
Preheat the oven to 180 degrees C.
Make the pastry first, then while it is resting in the fridge, prepare the filling.
To make the pastry Season the flour and sift into a large bowl. Add the lard, butter or
margarine and using your fingers work into the flour until it forms the consistency of fine breadcrumbs.
Sprinkle with cold water, a tablespoonful at a time, and mix until a stiff dough is formed. Gently knead the
dough on a floured work surface, then wrap in clingfilm and leave to rest in the fridge for 30 minutes.
To make the filling Peel and finely slice the potatoes, onion and swede. Slice the beef into small, thin
pieces.
To assemble your pasty Cut the pastry into four pieces and roll out each piece on a lightly floured
surface. Each piece should be circular, 20 to 25cm in diameter, and between 3 and 4mm thick. Place a plate
on the pastry and cut around for a neat circle, keeping the trimmings for your initials!
Layer equal amounts of the vegetables in the centre of each pastry circle, and then put the meat on top.
Season with salt and pepper and top with a knob of butter.
Brush the edges of the pastry with water, fold one sideover to make a half-moon or D shape, and crimp
together between the forefinger and thumb of one hand and forefinger of the other to create a seal along
the side of the pasty. Add your initials cut from the trimmings.
Place on a baking tray, brush with a milk or beaten egg glaze, and bake for 35-40 minutes until the pastry
is golden and the filling cooked through.
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